Peeking into English Food from Recipes (14 th - 16 th Century)

Peeking into English Food from Recipes

(14th- 16th Century)

History of the English LanguageHannah

Jun 3, 2011

What do people eat NOW?

What do You Eat?

?What do English People Eat?

Now• Fish and Chips• English Breakfast• Waffle• Haggis• Pie and Mash

What did people eat?

• Bread• Fish• Meat• Vegetables

Medieval

?

Form of Cury (1390) Two Fifteen Century Cookery-Books (1430)

A Book of Cookrye (1591)

A Boke of Gode Cookery

Recipes

Waffle 1390

• Waffres. • Take þe Wombe of A luce,

& seþe here wyl, & do it on a morter, & tender cheese þer-to, grynde hem y-fere; þan take flowre an whyte of Eyroun & bete to-gedere, þen take Sugre an pouder of Gyngere, & do al to-gerderys, & loke þat þin Eyroun ben hote, & ley þer-on of þin paste, & þan make þin waffrys, & serue yn.

Haggis1430

• Hagws of a schepe. • Take the Roppis with the talour,

and parboyle hem; than hakke hem smal; grynd pepir, and Safroun, and brede, and 3olkys of Eyroun, and Raw kreme or swete Mylke: do al to-gederys, and do in the grete wombe of the Schepe, that is, the mawe; and than sethe hym an serue forth ynne.

Black Pudding late 15th century

Germany:

Blütwurst

France:

boudin noir

Brazil:

Chorizo

Argentina:

morcilla

• To make A podyng of A nox or of A shepe

• Take the blode and swyng hit with thy hand and cast a way the lumpys that kyeneth then take sewet of the same and mynse hit small and put in to þe blode also put in plenty of otyn grytts and fyll up thy ropeys with the same and sethe them and after broyle them When they be colde And serue þem forth.

Marcus Gavius Apicius 25BC • Small Sausage is Made

Thus: Take the yolks of six hard-boiled eggs, chopped pine nuts, onion and sliced leeks, and mix with blood [and forcemeats]. Add ground pepper and fill the casing with the stuffing. Cook in stock and wine.

Black Pudding in Taiwan?

The Pig’s Blood Cake!

Old Recipes vs New Ones

• No lists of ingredients• Quantities were not often specified!• Temperature control was not specified!• Cooking times were vague• Readers would already have some knowledge

of cooking

List of ingredients/ Quantities

TemperatureCooking time

Resources• http://www.medieval-recipes.com/index.htm

• http://www.godecookery.com/godeboke/godeboke.htm

• http://www.medievalcookery.com/

• http://www.celtnet.org.uk/recipes/the-forme-of-cury.php

• http://midenglishrecipes.blogspot.com/

• http://en.wikipedia.org/wiki/Medieval_cuisine

• http://historicalfoods.com/food-history-index

• http://medievalcooking.org/sca-resume/

• http://www.elizabethan-era.org.uk/black-pudding-old-recipe.htm

• http://www.blackpudding.org/2011/04/13/the-first-black-pudding-recipe/

Bon Appétit!